Lion House Pie Crust

I made a pumpkin pie for an early Thanksgiving dinner we had with Joe's family. I think the crust turned out good. I didn't have much to compare with except my dad's famous pies. Nothing can really compare to my dad's crust and pies, but considering I think it turned out pretty good! Sorry, there is no picture. Partially because it was my first pie/crust and the crust wasn't very pretty. At all, actually. But it tasted really good. Enjoy!
Lion House Pie Dough
1/4 c. butter
1/3 c. lard
1/4 c. margarine
1/3 c. shortening
1 tbsp. granulated sugar
1/2 tsp. baking powder
1 tsp. salt
1 tbsp. nonfat dry milk
1 1/2 c. pastry flour
1 1/2 c. bread flour
1/2 c. plus 1 tbsp. cold water
*Can substitute 3 c. all-purpose flour for the pastry and bread flour
Preheat oven to 375 degrees. In a mixer, cream together butter, lard, margarine, and shortening. In a separate bowl, whisk together sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly. Add pastry flour and beat until blended. Add bread flour and mix slightly. Pour in water and beat again just until water is blended. Divide dough into two or three balls. Roll out each ball on a floured board. Line pie pan with dough and cut off excess dough. Flute edges. For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12-15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes 2 to 3 9 inch pie shells